Have you been looking for a delicious and easy-to-make protein-packed snack that you can eat when on the go? Well, look no further than these Savoury Breakfast Cupcakes (which can actually be eaten at any time)!!! Whether you need to fuel your body after a workout, want to prep some meals for a busy week or simply want a tasty way to sneak more veggies into your routine, these little beauties have you covered, because they’re loaded with fresh veggies like organic tomatoes and red onion, but I also like adding organic broccoli and bacon (although you can skip this to make a pure veggie version and add organic veg like spinach and peppers instead!). These Savoury Breakfast Cupcakes are endlessly customisable and seriously satisfying. Plus, they’re gluten-free, low carb and perfect for easy meal prep………. so, let’s get cracking!!!
Ingredients (6 servings)
- Organic coconut oil, butter or ghee for greasing
- 6 rashers of organic nitrite-free bacon (optional)
- 12 large organic eggs
- Organic chopped chives (optional)
- 3 organic cherry tomatoes (chopped)
- ½ organic red onion (finely chopped)
- 100g organic broccoli florets (chopped)
- Himalayan or Celtic Sea Salt and pepper to taste
Directions
1. Fry or grill the bacon and chop into small pieces.
2. Preheat the oven to 180°C and lightly grease a 12-cup capacity muffin tin with the organic coconut oil, butter or ghee.
3. In a large bowl, whisk the eggs together and season with salt and pepper to taste. Then add any of the optional ingredients listed or those you fancy to the egg mixture.
4. Fill each muffin tin with the egg mixture halfway before putting in the oven.
5. Bake for 15-20 minutes.
6. ENJOY!!!
Love, Gaynor x
